Wednesday, October 3, 2012

Comfort Food: Chicken Soup


...Mmmm comfort food.  If there's a silver lining to the cold of winter hiding just around the corner, it's that I get the appetite for hot dishes with lots of fixings.  We're talking mashed potatoes, steamy soup, mac & cheese, pies, meatballs, lasagna, chicken pot pie....you get the picture.  ;)

Of course, I'm still working on the lasagna and spaghetti and mac & cheese side of things (nothing yet has fulfilled my empty space for real tomatoes and cheese), but because of recently finding this post, I may have just solved my tomato dilemma  (and you can bet I did a little chair dance upon finding it)!   As soon as I get a food processor, you can count on a review on the recipe!

Anyway, back to the comfort food of the day - chicken soup.  I grew up on my mom's homemade chicken noodle soup.  Although as a kid my ratio of broth intake was much higher than the actual noodles/chicken (and I still have this "problem"), it is something I can now make GF and enjoy and slurp up to my heart's content.

You'll Need:

- chicken
- pasta (Tinkyada or corn noodles)
- carrots
- celery
- salt & pepper
- bayleaf
- parsley
- 3 diced shallots or 1/2 a yellow onion, diced (or both - once again, to your tastes)
- celery salt
- 3-4 cloves of garlic, crushed (not to be confused with the bulbs; cloves are inside the bulb)
- 1-2 tbsp of virgin olive oil (depends on the size of your pot)

Note: When I cook, I rarely measure because I like to go on instinctual creativity and just have fun with the process.  I cook by 'feeling' out what goes with what, eyeing things up, or personal taste, so feel free to tweak this recipe to make it your own as well.  Have fun experimenting!  :)

Prep:

- Clean and cut up the carrots and celery into bite-sized pieces.

To Start:

- get a large soup pot and fill it about 3/4 full with water.  Add a dash of salt.
- add chicken to the pot and bring it to a boil.  If you prefer, you can spoon out the fat that rises from the chicken.
- in the pot, the fat will rise and be thick for awhile, but then it will start to thin out a bit.  When it does this (or you're done spooning out the fat), turn down the heat to a simmer.
- add the olive oil and spices according to your taste to the pot. 
- add the veggies
*Bonus: enjoy the smell of soup wafting through your house as you do other things.
- When the soup is about 45 mins along, in another pot add the pasta and cook according to direction, then strain the water from the pasta.
- add the pasta to the soup for approx another 5 mins.

Bon appetit!



Shared On: elizabethjoandesignssimplysugarandglutenfree, turningclockback, vegetarianmama, wholeintentions, ladybehindthecurtain and glutenfreehomemaker

1 comment:

  1. Love love comfort foods. Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com

    ReplyDelete

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